Beyond being a necessity with three kids at home, cooking is both a creative passion and a way to destress for me. My favorite is baking, and one of my go-to star ingredients in the summer are blueberries. Now, I make about a dozen loaves of Lemon Blueberry bread each year – it’s become a summer calling card of mine. But today I was really needing to get into the kitchen, and wanted to try something different.
These cookies are ver light, almost cake like. I think they’d go really well with a hot tea on a cool afternoon, as we welcome Autumn.
Lemon Blueberry Tea Cookies
Preheat the oven to 350 degrees. Prepare a pan with either a silicon sheet or parchment paper. I have not been happy with how they brown using a cooking sheet, as they tend to stick a little.
In a medium-sized bowl, combine the flour, baking powder, sugar, salt, and lemon zest. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat the 2 eggs in a small bowl, then mix in. Incorporate the sour cream.
Slowly add the flour mixture, blending well.
Carefully blend in the blueberries. Note: you may want to add a teaspoon of cornstarch to the blueberries beforehand, if they are thawed and giving off a lot of liquid.
Bake for 15 minutes, or until slightly brown around the edges. Let cool on baking sheet for another 10 minutes before moving to cooling rack.
To be honest, I really find it best to eyeball this. Basically you're going to combine the powdered sugar, lemon zest, and just enough lemon juice to get a consistency you feel will spread well. I use a pastry brush.
I have a confession to make. I’m not super dad. I know, I know, shocker, right? Like most parents there are days where I just don’t feel like being in the kitchen. Usually, this is 6-8am. And so I found myself in the frozen food aisle a few weeks ago buying (shudder)…..frozen pancakes. I’m so ashamed. Now, in my mind I tried to absolve myself of feeling guilty, but when I saw the look on my daughter’s face (“was I bad, daddy?”) I knew I couldn’t let this happen again.
And so I tweaked my traditional pancake recipe, then doubled it, making a batch large enough to keep them in pancakes for a while. By freezing them 2-per in sandwich bags, they can be easily microwaved or dropped in the toaster while I slumber.
I’ve included a buttermilk substitute here, because I rarely have it on hand and figure many of you are in the same position. Also, this recipe makes fluffy pancakes, which my kids prefer. I, on the other hand, like mine thin. About another 1/8th cup of milk will do the trick.
I really like cole slaw, treating it like a condiment most of the Spring and Summer. And because of that, it falls into the category of dishes I never make quite the same way every time. So I’m going to take a different approach this time, because I just can’t seem to get myself to write down anything exact here. And that’s something you want to be comfortable with as a cook, right? Using your God-given senses and creativity to guide you.
You’ll note that I use bagged slaw. Yeah, there’s just some things that make sense to buy prepared, and if you can get it on sale ($1 a 16oz bag), why not? Also, I like to have a little tartness to my slaw, because the acidity is a nice contrast to the sweetness of a barbeque too.
A few notes: If you decide to use Miracle Whip instead of mayonnaise, you may want to cut back the sugar by half. And the Dijon mustard, while optional, adds a little bit of zest. I’ve personally witnessed cole slaw with bits of pineapple in it. I have nothing positive to say about that experience.
The Best Cole Slaw
Simply mix all the ingredients together well. Let chill for at least an hour before serving.